DOUBLE CHOCOLATE CAKE WITH GANACHE - KITCHENAID MIXER
I saw this recipe on an Epicurious show on the Travel Channel. If you have a Kitchenaid mixer, you can make great use of it with this recipe. The coffee adds to the flavor without being overpowering. Yum. Just right.
Provided by BamaKathy
Categories Dessert
Time 1h35m
Yield 12-14 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 300°F and grease 2- 10 inch cake pans. Line bottoms with rounds of wax paper or parchment paper and grease paper.
- Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
- Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
- In another large bowl with your Kitchenaid mixer and wire whisk, beat eggs until thickened slightly and lemon colored about 3 minutes.
- Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
- Add sugar mixture and beat on medium speed until just combined well. (Hint: Pour dry mixture onto a piece of grocery bag, roll into a funnel and add slowly into running batter).
- Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
- Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
- Make frosting:.
- Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted.
- Cut butter into pieces and add to frosting, whisking until smooth.
- Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
- Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
Nutrition Facts : Calories 810.9, Fat 51.5, SaturatedFat 24.8, Cholesterol 91.4, Sodium 548.8, Carbohydrate 96.2, Fiber 11.7, Sugar 55.3, Protein 13.7
CHOCOLATE GANACHE CAKE
Steps:
- Preheat the oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough.
- Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
- For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
- Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.
THREE-LAYER CHOCOLATE GANACHE CAKE
This decadent triple-layer beauty is pure chocolate indulgence. The cake layers can be frozen prior to final assembly; in fact, they're easier to work with when frozen. -Kathleen Smith, Overland, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper. In a large bowl, whisk flour, sugar, cocoa and baking soda. Beat in mayonnaise, coffee and vanilla. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; stir in vanilla. Cool completely. In a large bowl, cream butter. Gradually beat in cooled mixture. Stir in chocolate chips., For ganache, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat ganache just until soft peaks form, 15-30 seconds (do not overbeat)., Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with ganache. In a microwave-safe bowl, combine chocolate, cream and butter. Microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Cool slightly, stirring occasionally. Drizzle over cake, allowing some to flow over sides. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 970 calories, Fat 65g fat (30g saturated fat), Cholesterol 88mg cholesterol, Sodium 607mg sodium, Carbohydrate 81g carbohydrate (53g sugars, Fiber 3g fiber), Protein 8g protein.
CHOCOLATE GANACHE LAYER CAKE
Made entirely from scratch, this rich, fudgy, gooey, chocolate ganache layer cake is easy enough for the most novice baker to make. I won 2nd place in my first bake-off I ever entered using this recipe!
Provided by MARSHA2647
Categories Desserts Frostings and Icings Chocolate
Time 1h25m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
- Place butter and unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
- Combine flour, sugar, cocoa, baking soda, and salt in a large bowl using an electric mixer.
- Combine buttermilk and eggs in another bowl and add melted chocolate mixture. Beat into flour mixture on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.
- Bake in the preheated oven until the cake springs back when lightly pressed, 25 to 30 minutes. Set aside and let cool.
- Meanwhile, bring cream to a boil in a saucepan over medium-high heat. Immediately remove from heat and stir in chocolate chips until it thickens and is smooth. Allow to cool slightly, about 10 minutes.
- Place one cooled cake layer on a cake plate and spread with a layer of ganache frosting. Lay the second layer on top and use remaining ganache frosting to cover the top and sides of the cake.
Nutrition Facts : Calories 624.2 calories, Carbohydrate 82.8 g, Cholesterol 95.5 mg, Fat 32.7 g, Fiber 3.9 g, Protein 8.1 g, SaturatedFat 19.9 g, Sodium 651.6 mg, Sugar 56 g
TWO LAYER CHOCOLATE FUDGE CAKE WITH CHOCOLATE GANACHE FROSTING
This cake is my all time favorite chocolate cake. I couldnt find a recipe with the perfect combination of cake and frosting. So this cake is an adpatation of an Ina Garten cake and Alton Brown ganache. The cake tastes better cold but I can never wait for it to chill so dive right in immediately!
Provided by Number One Foodie
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350.
- 2. Lightly butter and flour two 8 inch cake pans.
- 3. Sift flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of a stand mixer, mix on low until combined.
- 4. In another bowl combine buttermilk, oil, eggs and vanilla thoroughly.
- 5. With the mixer on low slowly add the wet ingredients to the dry.
- .6. Once ingredients are combined add the coffee slowly with the machine still on low speed (the batter will look slightly liquidy).
- 7. Pour equal parts of the batter into the cake pans and put into the preheated oven.
- 8. Cook for 35-40 minutes until a toothpick comes out clean.
- 9. Once done let sit in cake pans for 30 minutes and then to finish cooling on a cooling rack.
- 10. Chop the chocolate into small shards and place into a food processor.
- 11. Warm cream in the microwave until it starts to simmer (DO NOT BOIL).
- 12. Pour cream over the chocolate and let it sit for 2 minutes and then pulse until smooth.
- 13. Let the ganache cool in the fridge for 15 minutes and then spread on the cakes.
Nutrition Facts : Calories 344, Fat 14.7, SaturatedFat 4.3, Cholesterol 49.6, Sodium 472.6, Carbohydrate 51.6, Fiber 2.3, Sugar 34.5, Protein 4.9
DOUBLE-CHOCOLATE FINANCIER CAKE
The original financier was an almond pastry created by a 19th-century Parisian pastry chef for his wealthy banker clients. This chocolate version is worth its weight in gold.
Provided by Dorie Greenspan
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Butter two 8-inch round cake pans with 1 1/2-inch-high sides. Line bottoms with parchment or waxed paper round. Melt 3/4 cup butter in medium saucepan over medium heat. Cook until light brown, swirling pan occasionally, about 5 minutes. Cool.
- Meanwhile, sift flour, cocoa, and salt into medium bowl. Whisk egg whites in large bowl to blend. Add sugar; whisk to blend. Whisk in corn syrup and vanilla. Add flour mixture; whisk just to blend. Add ground almonds; whisk just to blend. Using whisk, fold in browned butter, then chopped chocolate. Divide batter between prepared pans, smoothing tops.
- Bake cakes until firm to touch and tester inserted into center comes out clean, about 23 minutes. Cool cakes on rack 5 minutes. Invert cakes onto rack; peel off paper. Cool completely.
- Place chocolate in small metal bowl. Bring cream to boil in small saucepan. Pour cream over chocolate; whisk until smooth. Add butter, 1 piece at a time, gently whisking to blend between additions, adding as little air as possible. Transfer 2/3 cup ganache to heatproof 1-cup measure with spout. Place bowl with remaining ganache over bowl of ice water. Stir until semi-firm and thick enough to spread. Set aside for filling.
- Line rimmed baking sheet with foil. Place rack on sheet. Place 1 cake, flat side down, on rack. Strain apricot jam into small skillet; bring to boil. Spoon warm jam over cake, spreading evenly almost to edge. Let cool 5 minutes. Drop filling by teaspoonfuls all over cake, then spread in even layer. Place second cake atop filling, bottom side up. If glaze is too firm to pour, rewarm in microwave at low power in 15-second increments until pourable. Pour over cake, allowing glaze to drip down sides and using offset spatula to spread glaze evenly over sides of cake. Chill cake 2 hours. Do ahead Can be made 2 days ahead. Cover with cake dome; keep chilled.
- Arrange sliced almonds atop cake.
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